This site is dedicated to showing you that even with a limited grocery budget you can cook good meals for your family. There are lots of menu plans, helpful advice and tips and many tried and true recipes. Some of them from my family archives. I hope you enjoy your visit here at Cooking On A Budget.

Friday, April 15, 2016

Dill Deviled Eggs

Bright lemon zest and Greek yogurt along with fresh dill make a beautiful and tasty deviled egg.

March Madness was upon us and we love to snack during games. These Dill Deviled Eggs were the perfect finger food. As it turns out my team won the women's NCAA National Championship and graduated a class of three seniors that pulled off what no other group in college basketball (men or women's) has ever done: four championships in a row.

So here we are with another edition of Freaky Friday - the Spring Edition.

If you don't know what "Freaky Friday" is, let me take a moment to explain. There are a group of bloggers who have joined together in this fun event. Our leader, Michaela assigns everyone someone else's blog. After that we study the blog and choose a recipe we'd like to make and then on the assigned date, everyone posts at the same time. The thing is, we are to keep it all a secret and none of us knows who might try a recipe from our blog until the day we all post. It's been a blast!

Knowing that I would be glued to the tube watching the women's NCAA basketball games I chose these Dill Deviled Eggs from my assigned blog, The Foodie Affair. The blog is owned by Sandra, a self taught passionate home cook, wife and mom who also loves flowers. Some of her recipes are sinful, while others are healthy.

While I chose this delicious appetizer to snack on during the games I was also drawn to many other recipes Sandra has created. One dessert in particular caught my eye: Blueberry Coffee Cake. That's one I want to make very soon! There are so many wonderful sounding Chicken dishes too that I'll have to work into our dinner line up.

6 eggs, boiled

1/4 cup Greek yogurt

2 tsp. Dijon mustard

1 tsp. grated lemon zest

1 tbsp. fresh dill - chopped

1/2 tsp. salt

Peel eggs and halve lengthwise, removing the yokes.

Place yokes, yogurt, mustard, lemon, dill and salt in a small bowl.
Mash ingredients together until smooth.
Pipe or spoon mixture into the egg white halves adding a small sprig of fresh dill.

So easy, so delicious - what a treat!

Here is a list of all of the bloggers that participated and a link back to their blogs.